By Jade Greenhalgh, AKA @jadesbites. An Asian-inspired twist where Porky Whites Surrey Sausages sausage meat is mixed with Asian-inspired flavours and pressed with sesame, then baked until the baguette is crisp and the pork is beautifully tender inside, for an irresistible taste. It’s served alongside a fresh, zesty sweet-savoury slaw and a side of sweet chilli sauce for dipping. This recipe is perfect for easy midweek cooking and when you’re looking for a different way to use sausages - inspirational, yet super easy.
- Pre-heat the oven to 200°C /180°C fan.
- Slice the part-baked baguettes in half lengthways and place them cut-side up on a baking tray. Lightly drizzle the cut sides with olive oil
- Finely chop the spring onions, grate the ginger and garlic cloves.
- Remove the skins from the Porky Whites sausages and place the sausage meat into a large bowl.
- Add the spring onions, grated ginger, grated garlic, soy sauce, sesame oil, sugar, eggs and cornflour. Mix well until you have a smooth, sticky paste.
- Spread the pork mixture evenly over the cut sides of the baguettes.
- Sprinkle generously with sesame seeds, pressing them gently into the pork mixture so they stick well.
- Bake in the oven for 25–30 minutes, until the pork is fully cooked, the sesame seeds are golden and the baguettes are crisp around the edges.
- While the baguettes bake, finely shred the carrot, red cabbage and white cabbage, chop the fresh coriander and add them all to a large bowl.
- Add the sesame oil, soysauce, olive oil, cider vinegar, lime zest and juice.
- Toss well to combine, taste and adjust seasoning if needed.
- Remove the baguettes from the oven and allow to cool slightly before slicing.
- Slice the baguettes into pieces and serve with a generous portion ofsalad and sweet chilli sauce for dipping.
For the Sesame Pork Baguettes
2 x 400g packs Porky Whites pork sausages
2 part-baked baguettes
4 spring onions, finely chopped
20g fresh ginger, finely grated
6 garlic cloves, finely grated
4 tbsp light soy sauce
2 tsp sesame oil
2 tsp sugar
2 eggs
2 tbsp cornflour
Olive oil, for drizzling
Sweet chilli sauce, to serve
Sesame seeds, for coating
For the Crunchy Slaw
2 carrots, finely shredded
¼ red cabbage, finely shredded
¼ white cabbage, finely shredded
20g fresh coriander, finely chopped
2 tsp sesame oil
4 tsp soy sauce
2 tsp olive oil
2 tsp cider vinegar
1 lime, zest & juice
